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Who does not like Cracker Jacks? I am a big fan and it seems that lots of popcorn treats are making a comeback thanks to those expensive Kernels popcorn kiosks in the mall. Here is your opportunity to make Cracker Jacks at home and not have to pay the high prices to but in the store.

This recipe although easy, also gives you a chance to make Cracker Jacks exactly the way that you would like them.

Categories : Snacks Popcorn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Peanuts — warmed
1 cup Butter
5 cups Popped corn — warm
2 cups Brown sugar — packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br
own sugar and syrup. Cook till thick then add baking soda; stir. Pour over warm
ed popped corn and peanuts. Stir well. Let cool and munch down.

Cucumber Salad is my very favorite salad. It is tangy and has a lot of flavor and is more like a soup than anything.Although there is a lot of oil in this recipe it tastes fantastic

Ingredients
2 medium Cucumbers w/skin;half, seed, 1/2″ slices
1/4 Red Spanish onion; 1/2″ dice
1 large Ripe tomato; dice
8 oz Paul Newman’s Olive Oil and
-Vinegar Dressing
1 teaspoon Dry dill weed
1/2 teaspoon Dry parsley; mince
1/4 cup Olive oil

Directions
Combine cucumbers with the rest of the ingredients in
non-metal refrigerator container, tightly covered.
Marinate for 24 hours in fridge before serving. Do not
freeze.

Nothing better than a substitute for regular steamed veggies. How about creamed Spinach?

Ingredients
1 tablespoon Flour
4 tablespoon Butter, margarine or canola oil
1/2 teaspoon Garlic salt
Salt and pepper
20 oz Frozen chopped spinach; cook and drain
1 sm Onion; diced

Directions
In a saucepan, on medium heat, stir together with wire
whisk soup, flour, butter, garlic salt, salt and
pepper until smooth and piping hot. Combine with
spinach and onion. (MY NOTE:I’d substitute fresh
minced garlic for the garlic salt).

Thick milky mustard. This is a fantastic change from the ordinary. The Benihana Magic Mustard Sauce is a great addition to your culinary repertoire

Ingredients
1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped

Directions
Preheat oven to 350°F.
Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes)
Mix mustard and water in a small mixing bowl until it forms a paste.
Place in blender with sesame seeds, soy sauce and garlic.
Blend at high speed for about 1 minute.
Remove and stir in whipped cream.

Ingredients
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves Washed/patted dry

Directions
Preheat oven to 400 degrees.
In a small bowl, combine canola oil, honey, lime juice and paprika.
Place chicken, skin side up, in a 7×11 inch baking dish.
Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear
When you cut into the thickest part of chicken.
Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served.

Serves 4

Baileys is a standard for the Christmas season with it milkiness and chocolately almond taste. I will drink a bit of Baileys Irish cream at Christmas but not at all at other times of the year. Here is a way to make it a bit cheaper than you can buy it at the store and at the same time if you like Baileys Irish cream then you can alter it a little bit to make it taste even better

1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey’s chocolate syrup
1 ts Vanilla
1 ts Almond extract

Combine all the ingredients in a blender set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate.
The liqueur will keep for at least 2 months if kept cool.
Be sure to shake the bottle well before serving.

Makes 4 cups.

Blue Cheese dressing is many peoples favorite and I for one do not know why but I will continue to give you the recipes that you are looking for. This is a pretty easy salad dressing to perpare and it can be stored for a few weeks.

Serving Size : 2 Preparation Time :0:05
Categories : Salad Dressings Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Sour cream
1/2 Cup Milk
1 Cup Kraft mayo
4 Ounces Blue cheese — crumble
1/8 Teaspoon Onion powder

Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate.

Use within 10 days.

Although the beef sandwiches from Arby’s would
be very hard to duplicate since they are made
from specially processed beef hunks, thinly sliced,
this fast food chain’s barbecue sauce can be cloned
easily. Now you can whip up this slightly tangy
sauce to put on your own homemade sandwich creations,
even barbecued ribs or chicken.

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook
over medium heat, stirring constantly, until the sauce begins
to boil, 5 to 10 minutes.

2. Remove the sauce from the heat. Cover and allow to cool.

3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.

Makes 1 cup.

Although the beef sandwiches from Arby’s would
be very hard to duplicate since they are made
from specially processed beef hunks, thinly sliced,
this fast food chain’s barbecue sauce can be cloned
easily. Now you can whip up this slightly tangy
sauce to put on your own homemade sandwich creations,
even barbecued ribs or chicken.

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook
over medium heat, stirring constantly, until the sauce begins
to boil, 5 to 10 minutes.

2. Remove the sauce from the heat. Cover and allow to cool.

3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.

Makes 1 cup.

I had no idea that you could make pretzels at home until I saw this recipe. This si great as you can control the amount of salt either more or less with this recipe for pretzels.

INGREDIENTS:
1 1/2 tsp Yeast,
1/2 tsp Brown sugar
1 tsp Salt
1 1/2 c Water
4 c Bread flour
2 tsp Baking soda
2 c Warm water
1/2 lb Butter
2 Tbsp Honey
White sugar Brown sugar.

Preparation Instructions:
1. Mix yeast, brown sugar, dash of salt and 1 1/2 cups water.
2. Let sit for five minutes.
3. Add bread flour. Knead well. Let rise for about one hour.
4.. Grease baking sheet.
5. Mix baking soda and warm water.
6. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll
7. Into a rope, whatever size you prefer.
8. Pinch ends of rope then bring ends of rope to other side of circle.
9. Dip pretzels in warm water and baking soda mixture and put on baking sheet.
10. Bake at 425F for about 12 minutes.
11. While still hot, brush with melted butter and honey.
12. Sprinkle with white and brown sugar (approx. half and half mixture).